I am a very new convert to using a scale. About 3 or 4 months ago I tried baking the Bacon-Cheddar-Chives scones and used my scale (that I usually use to weigh yarns) to weigh out the ingredients, and later for dividing the dough exactly in half to make the mini-scones. It was so much easier to do and I liked that it took out a lot of the guess work -- is this really enough cheddar? Do I need to pack it down to fill in the spaces or leave it as poured in? I am now printing recipes in ounces and getting annoyed with my old books that don't have weights. Thanks!

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