Preparation

Make the shortcakes

• Combine the flour, almond flour, 1/4 cup of the sugar, baking powder, baking soda, and salt in a food processor and pulse to combine. Crumble in the egg yolks, add the cubed butter, and pulse until the pieces of butter are no larger than peas, about eight 1-second pulses.
• Transfer to a large bowl, add the sour cream, and combine with a fork until the sour cream is mostly incorporated. Using your hand, gently fold and press the shaggy dough against the side of the bowl until all the dry bits are incorporated and it comes together in a cohesive but slightly tacky ball.
• Line a large rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle (about 9×5 inches). Use a bench knife or chef’s knife to cut the dough into 8 equal rectangles and set them about 1 inch apart on the prepared baking sheet. Freeze for 45 minutes.
• Position a rack in the center of the oven and heat the oven to 400°F. Brush the tops of the shortcakes with the melted butter, and sprinkle with the sliced almonds and remaining 2 tsp. sugar. Bake until golden, 15 to 17 minutes. Cool for 3 minutes on the baking sheet, then transfer to a rack to cool completely.

Make the filling

• Wrap the cloves in a piece of cheesecloth and tie with butcher’s twine.
• Combine the cloves, sugar, ginger, and 1 cup water in a 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Reduce the heat to medium low and simmer until the cloves are very fragrant, 3 to 5 minutes. Add the cranberries and cook, gently stirring occasionally, until most have popped but some retain their shape, 8 to 10 minutes.
• Transfer the cranberries to a medium bowl and set aside to cool (discard the cloves and ginger).
• In a large bowl, whisk the cream, sugar, and vanilla seeds, extract, or paste to medium-stiff peaks.
• Using a serrated knife, split the shortcakes horizontally. Mound the cranberries on the bottom halves. Top with the whipped cream and the other shortcake halves and serve.