Proper grind and measurement for a pour over coffee maker
To me, the best thing about the pour-over method is that you can experiment without wasting much.

A few more details about your equipment would help.  How big is your "level scoop," what shape are your filters and are you using paper filters?   I make mine with a simple plastic #2 cone filter holder and paper filters and don't have any issues with clogging with about 2 Tbsp of beans.

Are you using a proper grinder or one of the whirling blade style?  The blade-type can do a decent fine grind, but you can't get a consistent medium or coarse grind unless you have a burr grinder.

Even a fairly cheap kitchen scale should be good enough to get a consistent amount of coffee, I'd start with 2 Tbsp (~ 10g) of beans for 6oz of water and adjust from there.  Try more beans and see if a coarser grind gets rid of your clogging problem.

In general, a very fine grind combined with the extraction time you typically get in a pour-over will give you a bitter flavour.  With the beans I've been buying recently, I use a fairly fine grind, but not as fine as I'd use for Espresso.  Manufacturers of paper filters claim that they trap sediment which reduces bitterness.