If you would like a sweeter scone, here is a recipe we have used for years and it uses more sugar than the link you give.
Orange Sugared Scones
2 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup plus 2 tablespoons sugar
1/2 cup dried currants or raisins
1 tablespoon grated orange peel
1 cup (8 oz) light sour cream, or dairy sour cream
1 egg, separated
4 teaspoon lemon juice
Heat oven to 375 degrees.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Cut in butter until crumbly.
In small bowl, combine 1/2 cup sugar, currants and orange peel; stir into flour mixture.
In medium bowl, combine sour cream, egg yolk and lemon juice; beat with wire whisk until smooth.
Stir sour cream mixture into flour mixture; knead 5-8 times to combine all ingredients.
Divide dough in half. Pat each half into 6-inch circles. Place both circles on greased cookie sheet. Cut each circle into 6 wedges.
In small bowl, beat egg white with fork until frothy. Brush egg white over tops of scones; sprinkle with 2 tablespoons sugar.
Bake for 25-30 minutes, or until wooden pick inserted in center of scones comes out clean and scones are lightly browned.
Cool on wire rack. Separate into individual scones to serve.
NOTE: Dough is very sticky. You may want to try putting a little flour on flour board, but not enough to make the dough heavy.