Preheat a 5- or 6-quart air fryer to 350˚F for 3 minutes.

In a bowl, combine honey, yogurt, tahini, salt, pumpkin pie spice, and 2 tablespoons of water.

In a separate bowl, place the flour.

Pour the yogurt mixture over the flour.

Using a dinner knife, gently mix the wet ingredients into the flour to form a loose dough.

Scatter the chopped dates into the dough.

Place a piece of parchment paper on a work surface.

Turn the dough out onto the paper.

Using your hands, knead the mixture briefly and pat it out until the dough is approximately 1 ¼ inches high.

Using a floured cutter, cut out six rounds that are about 2 ¾ inches in diameter.

Gather the remaining scraps of dough, press them together, and repeat the cutting process to make a total of eight scones.

Carefully remove the air fryer pan and basket.

Spray the basket with cooking oil, then place the scones in the basket side by side.

Slide the pan and basket back into the air fryer.

Adjust the temperature to 325˚F and set the timer for 10 minutes.

Allow the scones to cook.

Cover the top of the scones with foil and set the timer for an additional 10 minutes, or until the scones have risen and turned golden brown.

Serve the scones while they are warm.

Top them with yogurt and sliced pear, and drizzle honey over them.