It all comes down to taring or zeroing out the existing weight of what you’ve got. Place you empty bowl on your scale and “tare” or “zero out” you weight. (On most digital scales, which I think are the easiest for kitchen use, you simply hit the “On/Clear” button again. On a mechanical scale, you can turn a knob back to the zero mark; on a balance scale, you would set the pointer to the center mark, but somehow I doubt you’re using a balance scale in your kitchen, right?) Add your first ingredient, slowly, until the scale reaches the weight you need. Zero it out again. Add the next ingredient. Zero it out again. If the recipe calls for you to whisk, whip, or blow gentle kisses across the surface of your ingredients, go do that too, but when it calls for the next ingredients, re-zero out the weight of the bowl so that you can continue.
You’ll have this method down in no time. You’ll wonder why you hadn’t tried it sooner. And when the rest of the world (coughUSAcough) gets on this weighed ingredients bandwagon, you’ll wonder what you’ll do with all of the extra drawer space you once devoted to a tangle of dash-pinch-teaspoon-cup measuring implements. I’m voting for stashing chocolate.