Great overall, but I'd definitely recommend scaling back the cilantro (I wound up using way less than the recipe called for and added basil because I had a bunch on hand). I love the flavor overall. I added more pepper and some cayenne pepper to spice it up. This recipe makes a lot of salad.

I don't know what went wrong--these came out of my oven tasting like hockey pucks. I have made a lot of different scone recipes over the years, so I was eager to try a gingerbread flavor. These were very flat, not crumbly, and lacked in flavor. (I will admit that I added a little extra cinnamon, a bit of anise, and a pinch of cloves to make it more spicy.) If you make these, eat them warm with a ton of molasses or something else with a strong flavor to make up for the lack of flavor. When they cool they become hard as rocks.