DirectionsHEAT oven to 425ºF.
MIX flour, 2 Tbsp. 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 COOL WHIP just before serving.