Preheat oven to 375°F. Set oven rack in the center position. Line a cookie sheet with parchment paper and set aside.
In a bowl combine flour, baking powder, sugar, salt, and spices, stirring well with a fork to blend. Cut in the zest and butter, using a pastry blender or two forks, until the mixture looks like fine bread crumbs. Be careful not to overmix.
Stir in the milk, pumpkin, lemon juice, and about ¾ of the beaten eggs (reserve the remainder for the glaze). Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together.
Lightly dust a surface with flour and turn the dough out onto it. Knead lightly about 12 times. Pat the dough into a circle, ½ inch thick. Top with the raisins.
Cut the dough into 18 "pie" shapes, brush on the reserved egg and sprinkle a little sugar on top. Place the scones 1 inch apart on the baking sheet and bake until golden brown, about 10 to 12 minutes. Serve hot.