Preheat your oven to 450 degrees. Line a baking sheet with parchment.
In a large bowl, whisk together the flour, oats, baking powder, salt, xanthan gum and sugar. Set aside.
In a medium bowl, melt the butter in the microwave for about 45 seconds. Whisk in the milk, apple cider vinegar and egg until combined.
Pour the wet ingredients over the flour mixture and stir just until combined. Add in the raisins and mix until distributed.
Dump the dough onto a floured surface. Work the dough into a round disc that measures about 6 inches across and is 3/4 of an inch tall. With a sharp knife, cut through the disc into 8 wedges. Place the wedges on the prepared baking sheet and bake for 12 to 15 minutes or until golden on top.
To create traditional, non-gluten free scones, use all-purpose flour and omit the xanthan gum. When using oats, be sure they are labeled "gluten free" if you are sensitive to gluten.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com