Preheat oven to 425 degrees and lightly grease scone pan.
In large mixing bowl, combine all the dry ingredients and whisk together. Cut in the butter and then add dried fruit and toss, just enough to coat.
In separate bowl, mix milk, eggs and vanilla together. Add to dry ingredients and stir until moistened.
Fill wedges of scone pan. Sprinkle each scone with raw sugar. Bake for 15 minutes or until lightly browned. Remove from oven and cool 5 - 10 minutes before removing from scone pan. Finish cooling on wire rack.