Here's a better way to work with flour and sugar, with no mess to clean up, and no waste.
Cover Your Counter
Measure dry ingredients, such as flour, sugar, or cocoa, over a clean sheet of waxed paper. Spoon into a measuring cup, and level the top with a straightedge (or a butter knife), sweeping excess onto the paper.
Put the Extra Back
Once you've measured, pick up the paper, and funnel the excess back into the canister. Save the paper for the next time, if you like, or use it to line a cake pan.