Prep your air fryer: Preheat to 350°F (175°C) for 3–5 minutes if your model requires it. Line the basket or tray with parchment cut to fit, leaving room around the edges for airflow.

Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and optional spices until evenly combined.

Cut in the butter: Add cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour until it looks like coarse crumbs with some pea-size bits. Keep it cool to maintain flakiness.

Add dates: Toss chopped dates in the flour mixture so they don’t clump. This helps them spread evenly and not sink.

Combine wet ingredients: In a small bowl, whisk tahini, milk or buttermilk, and vanilla until smooth. If your tahini is very thick, whisk it first to loosen.

Bring the dough together: Pour the wet mixture into the dry. Stir with a fork just until a shaggy dough forms. If there are dry pockets, add 1–2 teaspoons more milk. Don’t overmix.

Shape: Turn the dough onto a lightly floured surface. Gently pat into a 1-inch-thick round, about 6–7 inches across. Use a bench scraper or knife to cut into 6–8 wedges. For round scones, pat into a rectangle and cut circles with a 2.5–3-inch cutter, pressing straight down.

Brush and top: Transfer pieces to the prepared air fryer basket, leaving space between them. Brush tops lightly with milk and sprinkle with sesame seeds if using.

Air fry: Cook at 350°F (175°C) for 9–12 minutes, until the tops are lightly golden and the centers feel set. Start checking at 8 minutes—every air fryer runs a bit differently.

Cool briefly: Let scones rest for 5 minutes to finish setting. Serve warm with a pat of butter, a drizzle of honey, or extra tahini.