Gently stir together peaches, sugar, nutmeg and almond extract in a medium saucepan; cook over medium heat, stirring often, 3 to 4 minutes or until sugar dissolves. Remove from heat, stir in blueberries, return to heat and cook an additional 3 minutes. Remove from heat. Set aside.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually beat in 3 tablespoons sugar at high speed until stiff peaks form. Cover and chill.
Combine flour, 1/4 cup sugar, and baking powder in a large bowl; cut in 3/4 cup butter with a pastry blender or fork until crumbly.
Stir together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead 10 times. Pat dough into a 9-inch square; cut into 9 (3-inch) squares. and place on a lightly greased baking sheet.
Bake at 450 degrees for 12-15 minutes or until golden; remove from oven. Split squares in half, horizontally.
To serve: Spoon fruit mixture evenly onto warm shortcake bottoms; cover with shortcake tops. Top with fruit and sweetened whipped cream. Garnish with fresh mint if desired.