Preheat the oven to 375F. Line a baking sheet with parchment paper or use a baking stone (preferred).
In a small bowl, mix the ground flaxseeds and water and let sit for five minutes.
In a large bowl, whisk together the dry ingredients.
Using a pastry cutter or fork, cut in the butter until it looks like coarse meal.
Add the milk, molasses and vanilla to the flax and water mixture and stir to combine.
Add the wet ingredients to the dry ingredients and combine until just mixed.
Fold in the raisins.
Gather dough into a ball and press into a 1-inch thick circle on the baking sheet or baking stone. Cut into 8 wedges.
Bake for 25–30 minutes, until a toothpick comes out clean.
Serve warm or room termperature with butter.