Preheat the oven to 425 °F and line with parchment paper or lightly grease a baking sheet. In a small saucepan, melt the butter on low heat.
Meanwhile, mix the flour, oats, brown sugar, baking powder, salt, and cinnamon. In a separate bowl, beat together the egg, the milk, and the almond extract.
Make a well in the dry mixture and pour in the beaten egg and the melted butter. Stir until well blended. Stir in the white chocolate chips, dried cranberries, and pecans until evenly distributed.
Using your hands, form 8 equal-sized pucks of dough, and place about an inch apart on the baking sheet. Generously sprinkle the tops with raw sugar. Bake for 10-12 minutes or until lightly browned on top.
Serve warm. The scones can be stored for a couple of days in an airtight container but are best enjoyed soon after baking.