Preheat oven to 375 degrees. Soak currants in Frangelico to soften. Cut butter into small cubes and place into food processor. Add half the flour and process until blended, then add remaining flour and process until mixture just resembles coarse meal. Transfer to bowl and add cream slowly mixing with fingers until dough just holds together. Add currants and mix gently. Flatten into a round and wrap in plastic. Chill for 30 minutes. Roll dough into circle 1/2-inch thick for small scones, 3/4-inch thick for larger ones. Using a biscuit or cookie cutter, cut the dough into various shapes. (1 1/2-inch cookie cutter hearts for 50 mini scones.) Butter a large baking sheet and place scones on it. Combine egg and light cream in a bowl and brush the tops of scones with mixture. Bake until golden brown and puffed, 13 to 15 minutes. Serve with jams.