In a medium bowl, stir together the scone mix and milk just until it pulls together. Set aside.
Pour the chicken stock into a saucepan along with the chicken; bring to a boil. Once the stock is at a steady boil, take a handful of scone dough and flatten it in your hand. Tear off 5cm pieces and drop them into the boiling stock. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the stock. Cover and simmer over medium heat for about 10 minutes, stirring occasionally.