They'll be just fine. To prove it, here's a recipe for a really rich scone mixture, using all cream!
Cream Scones
6 cups self raising flour
1 1/2 teaspoons salt
3 teaspoons sugar
3 cups cream
Combine sugar and salt with the flour. Heat cream until fairly hot and mix into the dry ingredients. You may need to add a little more liquid. Press out to about 1cm thick and cut into rounds. Bake at 250C for 10 minutes, then reduce heat to 180C and continue cooking for a few minutes until nicely browned.
Variation:
If preferred, make up 90g butter to 3 cups with cream or milk instead of using all cream.
Actually, when making scones, I prefer to use soured milk. Seems to make them lighter. Just add a dash of lemon juice or vinegar to the milk or cream.