Combine sugar, cinnamon, vanilla extract, almond extract, and orange juice in medium bowl. Add peaches and blueberries, and let stand at room temperature for at least 2 hours or up to 6 hours, stirring now and then.
In four parfait or wine glasses, divide half of the yogurt, half of the crumbled scones, and half of peach-blueberry mixture. Repeat to make six layers in each glass. Top with a small scoop of yogurt and any remaining peach-blueberry marinade.
Tip: Garnish with fresh mint sprigs. If you can’t find fresh ripe peaches, use mangoes instead.