A plaque on the wall of the Buttonwood Farm ice cream stand tells the story of the Buttons, who opened a dairy and sawmill in Griswold in 1975. The farm and family have grown over the years. Buttons now sell both dairy and beef cattle. On May 14, 1998, they opened an ice cream stand on their property, where they produce “farm fresh ice cream” every summer.

Families, friends and solo ice cream eaters of every imaginable age fill lush lawn seats flanking the ice cream stand for end-of-summer treats.

A cup, sugar cone or cake cone with one scoop runs $3.65, which is all the ice cream I wanted. Since “home baked waffle cones” are only available to two-scoopers, three of us were compelled to upgrade.

I ordered a two-scoop waffle cone ($5.59) with peach and Maine blueberry (known to be America’s top blueberry). Both scoops were fruit-flecked, but the supple, tangy waffle cone was this production’s true star.

This sundae ($6.35) hosted fresh whipped cream, a cherry and chocolate sauce, with one Almond Joy scoop and another forgotten flavor.

This waffle cone contained coffee and chocolate brownie batter ice cream, plus plenty of sprinkles.

Yet another waffle cone was extremely similar, with chocolate brownie batter and cake batter ice cream and more colorful sprinkles.

Buttonwood Farm may have had humble origins, but considering how good that waffle cone tasted, and how long the line got by the time we left, it’s clear the Buttons’ effort was worth it.