Peach Shortcakes

[mos]

Your kids will love this — dessert for breakfast!
Peach Shortcakes
1 cup flour
1/4 cup plus 2 tsp sugar, divided
2 tsp baking powder
1/2 tsp lemon zest
4-oz cream cheese, cubed
1/3 cup plus 1 tns milk, divided
3 large fresh peaches, sliced
1-1/2 tbs lemon juice
1 cup frozen whipped topping, thawed
Heat oven to 425º.
Mix flour, 2 tbs sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.
Use floured hands to divide dough into 8 pieces. Shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray. Flatten to 1/2-inch thickness. Brush tops lightly with remaining milk. Sprinkle with 2 tsp of the remaining sugar.
Bake 12 to 15 min or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.
Cool shortcakes slightly. Split in half. Fill with peach mixture and whipped topping just before serving. Serves 8

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