1. Make the filling: Combine blueberries, powdered sugar and water in a large saucepan.
2. Stir over medium heat until berries are slightly softened and syrup coats the spoon about 10 minutes. Transfer to medium glass bowl and let cool to room temperature. Can be made 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
3. Make the biscuits: Position rack in the center of the oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat or parchment paper.
4. Mix buttermilk, lemon peel, and thyme in a small bowl.
5. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips until mixture resembles coarse meal.
6. Add buttermilk mixture and stir with fork just until blended (the dough will be sticky).
7. Transfer dough to lightly floured work surface. Knead gently just until the dough comes together, 4 to 5 turns. Pat dough out to 3/4 inch thick round. Using a shot glass or 1 1/2 inch diameter cookie cutter dipped in flour, cut out dough rounds.
8. Transfer dough rounds to prepared baking sheet. Sprinkle rounds with raw sugar. Bake biscuits until golden and tester inserted into center comes out clean about 8-10 minutes. Transfer to rack to cool.
9. Using a serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on large serving tray. Spoon blueberries and syrup equally over each biscuit. Cover with top of biscuit.
10. Serve with whipped cream or ice cream.

Makes 30 mini blueberry biscuit shortcakes.