Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
In a medium bowl, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt, and whisk to combine.
Use a pastry cutter, fork, or your hands to press and squish the butter into the dry mixture, until it resembles pea-sized crumbs.
Add the raisins and stir to combine.
Add vanilla extract and 1 cup of milk, and stir just until dough comes together. If dough is still really dry, add more milk 1 Tablespoon at a time (you want dough that is tacky, slightly sticky, and not dry).
Place a piece of parchment on the counter and lightly dust with flour. Turn the dough out onto the paper-lined counter and use your hands to bring it together.
Lightly dust the top of the dough with flour and use a rolling pin to roll out your dough to make a 9-inch circle. Use a sharp knife and cut dough into 8 wedges.
Place wedges onto parchment-lined baking sheet and brush with 1 tablespoon of milk. Bake for 20 minutes, or until lightly golden. Transfer scones to a cooling rack.