Name: Blueberry Shortcakes with Lemon and Thyme Biscuits
Yield: makes 6 Servings
Ingredients: 4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well; 2/3 cup powdered sugar; 2 tablespoons water; 3/4 cup chilled buttermilk; 1 tablespoon finely grated lemon peel; 1 teaspoon chopped fresh thyme; 2 1/4 cups all purpose flour; 1/2 cup (packed) golden brown sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes; 1 tablespoon raw sugar*; Vanilla ice cream or lightly sweetened whipped cream

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