Preheat the oven to 425 F.

Line a baking sheet with parchment paper.

Whisk together the flour, baking powder, salt, and sugar.

Cut the butter into small pieces and mix into the dry ingredients. Use your hands to rub it in until the dough takes on a coarse texture.

Add the egg, heavy cream, and 1/4 cup red wine. Knead everything into a smooth dough.

Knead in the dried currants.

Turn the dough out onto a lightly floured surface and pat out into a flat shape.

Use a heart cutter to form 8 pieces.

Transfer the shapes to the baking sheet. Place in oven and bake for 12 minutes or until the scones start to turn slightly golden.

Remove from oven and transfer the scones to a wire rack positioned over a parchment paper lined baking sheet.  Let scones cool completely.

In a small bowl, whisk together the powdered sugar and 3 tablespoons of wine. The glaze should be a pourable consistency. If it is to thick or thin, adjust by adding more liquid (water or wine)  or more powdered sugar one tablespoon at a time.

Drizzle the glaze over the cooled scones.