Method:

1. Prepare the scones: Mix the dry ingredients in a food processor.
2. Add butter and pulse till the mixture resembles a fine crumb
3. Add buttermilk and tip out onto a floured work surface.
4. Gently press down till about 2cm thick.
5. Cut out with a cookie cutter, egg wash and refrigerate for about 10 minutes.
6. Bake in a preheated oven of 200°C for 15 minutes.
7. Place chicken on a baking tray and bake at 180°C for 25 minutes.
8. For the cheat gravy: In a saucepan, add milk and water and bring to a gentle simmer.
9. Add soup mix and stir until thick, depending on what kind of consistency you prefer, add more milk.
10. To serve: debone chicken thighs, the bones will come apart easily by hand once cooked through. Add a dollop of gravy atop a scone, followed by chicken and some more gravy.
11. Finish off with a scattering of parsley and chives.