I hate the idea of measuring flour using something as imprecise as measuring scoop.  What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of flour? 
There is no official standard.  The USDA uses 125g/cup, but labels on packages claim different weights for one cup:   Gold Medal brand: 130g King Arthur brand: 120g (updated 2016) wolframalpha: 137g superpacked: 165g   I always convert my recipes to weights using 140g/cup. 