Heat oven to 450. In a bowl combine flour, 1/4 c Splenda, 1 ts Cinnamon, baking powder. With pastry blender cut butter until mixture resembles coarse crumbs. Stir in raisins. Mix the lemon juice into the 3/4 cup Carnation Milk. Stir the milk in the dry mixture with fork until mix leaves sides of bowl. Turn dough onto floured surface; knead lightly until dough is no longer sticky. Roll our 1/2" thick and divide in 12 - 20 pieces. Mix the rest of the cinnamon and Splenda and apply over the biscuits. Bake for 10 minutes. Mix powder sugar with the rest of the milk. Frost warm biscuits and serve