In a small sauce pan add the raisins, cover with water. Bring to a boil over medium heat and continue to boil for a 8 minutes. Strain the raisins, but keep 1/4 cup of the liquid. Set a side to cool

In a large mixing bowl add the butter, oats, sugar, baking soda, cinnamon, and salt. Cut the butter into the dry ingredients using a pastry cutter or a fork. You will want to blend until you have a mixture that resembles small crumbs.

In another bowl combine the egg, heavy cream, raisin juice, and raisins. Add to the dry ingredients and by hand mix until the mixture forms a ball.

On a light floured surface knead the dough a few times; then pat into a 8-inch circle. Cut into 8 wedges. Place on a greased baking sheet. Place the scones into a oven that has been preheated to 375 degrees F.

Bake about 18 minutes or until they are turning golden brown. Remove scones from oven and cool completely on a cooling rack.

Once the scones are completely cooled, prepare the frosting. In a small sauce pan combine all of the ingredients except for the powder sugar. Bring to a boil and continue to boil for a minute or two, stirring continuously . Remove from heat and beat in the powder sugar. Drizzle over scones immediately. If frosting is a little thick add a little milk and beat until smooth.