After several years of selling from-scratch scones at farmers’ markets, Melton Mowbray native Jane Muscroft has found a standalone home for her English baked goods and afternoon teas. Queen’s Cuisine Tea Room opened in Edwardsville, Illinois in June, featuring lunch options and more.
Muscroft got her start in hospitality back in England, wearing many hats in the hotel industry. Her husband’s career led her family to the Edwardsville area in 2000, where she eventually returned to her culinary roots. In 2006, she began demonstrating for Dierbergs’ Cooking School.
The following year, Queen’s Cuisine was launched to meet the growing demand for private afternoon teas. Muscroft also began vending at Edwardsville’s Land of Goshen Community Market and the Tower Grove Farmers’ Market in St. Louis, creating her signature scones, quiche and more in the business-incubator kitchen at St. Patrick Center.
“Starting the business was a great way to for me to enjoy being in America while sharing my British background with others,” Muscroft says. “It’s been very nice seeing how people have responded to learning about different cultures and cuisines.”
Muscroft’s high teas, which were formerly hosted at the Fleur-de-Lys mansion on a monthly basis, are now available at her brick-and-mortar location every weekend. The new home for her brand features a shared kitchen and cozy dining room for 30 constructed in a former home.
“It’s a tea room with a British theme,” Muscroft says. “We have chicken salad and other lunch items people expect to find in America, but we also have British specialties such as sausage rolls and Cornish pasties.”
Additional savory selections include soups, quiche and occasionally Melton Mowbray pork pies – a savory meat-based treat in a hard pastry case. Muscroft also features a dish developed for Queen Elizabeth II in 1953: coronation chicken salad. The dish features a curry-spiced chicken salad with a hint of apricot, available atop a croissant or greens.
Muscroft shops locally for many of her ingredients. For instance, dressing ingredients come from Edwardsville’s Olive Oils & More, while eggs come from Windy Lake Farm. A selection of more than 20 teas are sourced from Traveling Tea. Additionally, she uses 222 Artisan Bakery’s croissants, Salume Beddu’s bacon and cheese from Marcoot Jersey Creamery (available in a gooey butter cake scone).
Altogether, Queen’s Cuisine offers 10 different varieties of scones served with clotted cream. Look for a selection of these along with goodies such as Scottish shortbread, Victoria sandwiches and coconut cups at the storefront. High teas feature tiered trays offering sweet and savory courses, served with hot tea.
Queen's Cuisine Tea Room is open Thursday through Saturday from 10am to 4pm. Afternoon tea is available after 1pm. It is also available every second Sunday from noon to 3pm. Call ahead for reservations. Muscroft hopes to host classes at the tea room in the future. For now, look for her courses at Dierbergs as well as the Missouri Botanical Garden.
Queen's Cuisine Tea Room, 120 S. Main St., Edwardsville, Illinois, 618.205.6188, qconline.us